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Looking for a hearty yet healthy dish? This Stuffed Zucchini Casserole is a game-changer. Packed with quinoa, mozzarella cheese, and cherry tomatoes, it's a flavor explosion in every bite. Perfect for a weeknight dinner or a potluck, this recipe is easy to whip up and sure to impress. Let's dive in!
The name of the recipe: Stuffed Zucchini Casserole Recipe
Ingredients:
- 4 medium-sized zucchini
- 1 cup cooked quinoa
- 1 cup shredded mozzarella cheese
- 1 cup halved cherry tomatoes
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 clove minced garlic
- to taste salt and pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- In a mixing bowl, combine cooked quinoa, shredded mozzarella, halved cherry tomatoes, Italian seasoning, olive oil, minced garlic, salt, and pepper.
- Stuff the zucchini boats with the quinoa mixture and place them in a baking dish.
- Bake for 30 minutes or until the zucchinis are tender and the cheese is melted and golden.
- Serve hot and enjoy!
What You Will Need
Read more: Zucchini Casserole Recipe with Stuffing
What you will need to make stuffed zucchini casserole
- Zucchini: Acts as the base, providing a tender and mild flavor that complements the stuffing perfectly.
- Cooked quinoa: Adds a nutty taste and protein, making the dish hearty and nutritious.
- Shredded mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that binds the stuffing together.
- Halved cherry tomatoes: Bursts of sweetness and acidity that balance the richness of the cheese.
- Italian seasoning: Brings a blend of herbs that enhance the overall flavor profile.
- Olive oil: Adds richness and helps in cooking the garlic and tomatoes.
- Minced garlic: Infuses the stuffing with a robust, aromatic flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Stuffed Zucchini Casserole Recipe
- Baking dish: Essential for holding the zucchini boats while they bake, ensuring even cooking and preventing spills.
- Mixing bowl: Needed to combine quinoa, cheese, tomatoes, and seasonings, making sure everything is well-mixed before stuffing.
- Spoon: Useful for scooping out zucchini seeds and filling the boats with the quinoa mixture.
- Knife: Required for cutting the zucchinis in half and halving the cherry tomatoes.
- Oven: Crucial for baking the stuffed zucchinis to tender perfection and melting the cheese.
Stuffed Zucchini Casserole Recipe
A delicious and healthy stuffed zucchini casserole perfect for family dinners.
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Ingredients:
Main Ingredients
- 4 zucchini medium-sized
- 1 cup cooked quinoa
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 clove garlic minced
- to taste salt and pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- In a mixing bowl, combine cooked quinoa, shredded mozzarella, halved cherry tomatoes, Italian seasoning, olive oil, minced garlic, salt, and pepper.
- Stuff the zucchini boats with the quinoa mixture and place them in a baking dish.
- Bake for 30 minutes or until the zucchinis are tender and the cheese is melted and golden.
- Serve hot and enjoy!
Notes:
You can add other vegetables or proteins to the stuffing as desired.
Read more: Zucchini Cauliflower Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the zucchini boats and stuffing mixture as directed.
- Assemble the stuffed zucchinis in a baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove covering and follow baking instructions.
Freezing Instructions
- Prepare and assemble the stuffed zucchinis.
- Place them in a freezer-safe dish.
- Cover tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove covering and bake as directed.
Using quinoa in this stuffed zucchini casserole not only adds a nutty flavor but also boosts the protein content, making it a more filling and nutritious dish.
Frequently Asked Questions
FAQ:
Can I use a different cheese?
Yes, feel free to use cheddar, feta, or any cheese you prefer.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dish vegan?
Substitute the cheese with a vegan alternative and ensure the quinoa is cooked in vegetable broth.
Do I need to cook the zucchini before stuffing?
No, baking them in the oven will cook the zucchini perfectly.
Can I add meat to the filling?
Absolutely, cooked ground beef or turkey can be mixed into the quinoa filling.
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